Grilling steak sounds easy enough right? Just season, cook, and serve.
But if you’ve ever pulled a steak off the grill only to find it chewy, overcooked, or dry, you know it’s not always that simple. Many people in the Philippines enjoy weekend barbecues or family gatherings, and steak is often the star of the table.
The problem is that different cuts of steak behave differently on the grill. What works for a ribeye might not work for a tenderloin, and what makes sirloin delicious could ruin a flank steak.
The good news? With the right know-how, anyone can grill steak like a pro. Whether you’re cooking for your family or friends, starting with quality meat is essential.
Thanks to trusted services like fresh frozen steak delivery in the Philippines, you can now get premium cuts brought straight to your door, making it easier than ever to try different styles and flavours at home.
In this guide, we’ll explore the most popular types of steak meat and share tips for grilling each one to perfection.
Understanding Different Types of Steak
Not all steaks are created equal. Each cut comes from a different part of the cow, giving it unique textures and flavours. Here are some of the most common types of steak meat you’ll come across:
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Ribeye – Known for its marbling (the white streaks of fat running through the meat), ribeye is juicy, tender, and full of flavour.
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Tenderloin (Filet Mignon) – Extremely soft with a mild taste, this cut comes from a muscle that doesn’t get much exercise, making it the most tender of all.
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Sirloin – Leaner than ribeye but still flavourful, sirloin is a versatile cut often chosen for everyday grilling.
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T-bone/Porterhouse – A two-in-one cut that includes both tenderloin and striploin separated by a T-shaped bone.
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Flank and Skirt Steak – Lean cuts that come from the belly area. They’re flavourful but can be tough if not sliced properly
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Striploin (New York Strip) – A balance between tenderness and flavour, striploin is a favourite among steak lovers.
Each of these cuts has its own character. To bring out the best in them, you’ll need to adjust your grilling method.
Tips for Grilling Different Types of Steak
1. Ribeye Steak
Ribeye’s marbling makes it forgiving on the grill, but it still needs care.
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Grill over medium-high heat so the fat melts into the meat.
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Cook it quickly to medium-rare or medium. Don't overcook it, as it can make the meat greasy instead of juicy.
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Let it rest for about 5 minutes before slicing to keep the juices inside.
2. Tenderloin (Filet Mignon)
This cut is delicate and cooks quickly.
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Use high heat to sear the outside, then move it to indirect heat to finish cooking gently.
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Avoid over-seasoning; it already has a natural buttery taste. A pinch of salt and pepper is often enough.
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Because it’s so lean, wrap it in bacon if you like extra flavour and moisture.
3. Sirloin Steak
Sirloin is lean, so it benefits from a little extra attention.
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Marinate it before grilling to add moisture and flavour.
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Cook quickly over high heat to prevent it from drying out.
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Slice thinly against the grain after resting for the best texture.
4. T-bone and Porterhouse
These impressive cuts need space and even cooking.
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Start over high heat to sear, then finish over lower heat so the thicker tenderloin side cooks without burning the strip side.
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Use a meat thermometer to ensure both sides cook evenly.
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Rest for 10 minutes. Larger cuts hold a lot of juices.
5. Flank and Skirt Steak
These are popular for fajitas, stir-fries, and quick meals.
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Always marinate to break down the muscle fibres. Acid-based marinades with citrus or vinegar work best.
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Grill quickly over high heat for 2 to 3 minutes per side.
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Slice very thinly against the grain; otherwise, it will be chewy.
6. Striploin (New York Strip)
This cut has just the right mix of tenderness and flavour.
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Season generously with salt and pepper before grilling.
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Cook over medium-high heat until medium-rare for the best flavour.
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Allow it to rest, then slice into thick strips to showcase its juiciness.
General Grilling Tips That Work for All Steaks
While each cut has its own rules, there are some universal grilling tips you should always remember:
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Bring Meat to Room Temperature – Don’t throw cold steak straight from the fridge onto the grill. Let it sit out for 30 minutes for even cooking.
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Don’t Flip Too Often – One or two flips are enough. Constant flipping prevents proper searing.
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Use the Right Heat – High heat for searing, medium heat for finishing.
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Let It Rest – After grilling, rest your steak on a plate for at least 5 minutes. This keeps it juicy.
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Cut Against the Grain – Slicing across the natural muscle lines makes every bite more tender.
To Summarise…
Grilling steak doesn’t have to be intimidating. The secret lies in understanding that each cut of steak has its own personality. Ribeye is rich and forgiving, tenderloin is delicate, sirloin needs a little love, T-bones demand patience, flank and skirt need a sharp knife, and striploin is a crowd-pleaser.
By learning how to treat each cut right, you’ll always end up with juicy, flavourful steak that makes your gatherings special. And with reliable services offering fresh steak delivery in the Philippines, you don’t even have to worry about sourcing the best meat. It’s all about starting with quality and finishing with care.
So, the next time you fire up the grill, remember these simple tips and enjoy every bite of your perfectly cooked steak.
Love,
La Carne
